机译:简短交流:专为活跃癌症幸存者设计的开菲尔产品的感官分析
School of Animal Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70802;
School of Animal Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70802;
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70802;
School of Sport and Exercise Science and the University of Northern Colorado Cancer Rehabilitation Institute, Greeley, CO 80639;
School of Sport and Exercise Science and the University of Northern Colorado Cancer Rehabilitation Institute, Greeley, CO 80639;
School of Sport and Exercise Science and the University of Northern Colorado Cancer Rehabilitation Institute, Greeley, CO 80639;
School of Sport and Exercise Science and the University of Northern Colorado Cancer Rehabilitation Institute, Greeley, CO 80639;
School of Sport and Exercise Science and the University of Northern Colorado Cancer Rehabilitation Institute, Greeley, CO 80639;
School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70802;
School of Sport and Exercise Science and the University of Northern Colorado Cancer Rehabilitation Institute, Greeley, CO 80639;
cancer survivor; consumer liking; emotion; exercise; kefir;
机译:短期通信:不同的Kefir谷物对来自哥斯达黎加牛奶生产的Kefir属性的影响
机译:简短交流:使用针对16S和26S核糖体DNA片段的遗传分析,评估开菲尔样品的微生物群
机译:啤酒中啤酒花老化的感觉活性产物短链脂肪酸异构体的测定
机译:促进前列腺癌幸存者体育锻炼和自我管理的移动应用程序的设计:角色,特征构想和低保真原型
机译:配备智能天线的DS / CDMA无线通信系统的自适应接收机的短数据记录设计和分析。
机译:利用定性和共同设计方法为开发干预以支持和改善儿童癌症幸存者中的身体活动:在儿童癌症(信标)后活跃的研究方案
机译:抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性,叶绿素含量以及黑桑叶,黑桑叶粉,果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方,目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色,味道和气味。黑桑叶干面条由小麦粉,黑桑叶粉和削皮粉,鸡蛋,水,盐和碳酸氢钠等其他材料制成,这16种配方可根据需要提供最佳配方其中包含39.69%的面粉,14.25%的黑桑叶面粉,3.06%的去皮水果和面粉,其他材料是30%的水,10%的鸡蛋,2%的盐和1%的碳酸氢钠。该配方是通过程序11,05%的粗纤维含量,12.93%的蛋白质,274.31%的吸水率,4.31的颜色属性,3,87的味道属性和3,71的芳香属性得出的。 ud关键字:黑桑叶干面条,优化。